Vegetable Curry

Vegetable Curry

This simple Vegetable Curry recipe is sure to be a fan favorite.  Easy to make, you can use almost any curry you have around, from mild to hot.  Just depends on your taste at the time.  For the bread to serve on the side, you can also use what you have in the way of naan, pita or tortilla.  Whether you use the bread to scoop up the vegetables, or spoon some of the veggies in and fold up to eat, its your choice.  The cucumbers and yogurt provide a cool topping, much as you use celery and ranch dressing on the side with Buffalo Wings.  Serving a fragrant Basamati rice as a side is also great way to tie all the flavors together.

We use our Madras Curry in this recipe, but you can substitute other curry blends, like our Vadouvan, Maharajah, Garam Masala, or Vindaloo if you like it hotter.  You can also substitute our North African blends for a wonderful flavor variation.

Prep time: 15 minutes
Total time: 15 minutes
Yield: About 2 servings

Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
2 tsp Madras Curry Powder
3/4 cup diced red onion
3/4 cup thinly sliced carrot
1/4 tsp each sea salt and ground pepper
2 tomatoes, chopped
1 cup rinsed and drained canned chickpeas
3 tbsp lemon juice
1/2 cup diced cucumber
2 tbsp 2% plain Greek yogurt
Half sweet red peppers, diced

Directions:
In a nonstick skillet, heat oil over medium high heat, cook garlic and curry powder, stirring, until fragrant, about 1 minute. Add onion. Cook, stirring often, until softened slightly, about 3 minutes. Add red pepper, carrot, 3 tbsp water, salt and pepper. Cook, stirring often, until carrot is softened slightly, about 3 minutes. Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water. Cook, stirring, just until vegetables are tender, about 3 minutes.

Serve with naan, pita bread or Basamati rice, or fold it up in a white or whole wheat tortilla. Garnish with cucumber and yogurt.

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